Corn Salad - cooking recipe

Ingredients

2 cups fresh corn or 2 cups frozen sweet corn
3/4 cup chopped tomato
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1 garlic clove, pressed (optional)
1/4 - 1/2 cup ranch salad dressing
1/2 cup fresh basil, chopped (optional)

Preparation

In a large salad bowl, combine vegetables and garlic; stir in dressing and basil.
Cover and refrigerate until serving. (I suggest refrigerating at least a couple of hours to allow the flavors to blend.).
Yield: 8 servings.